Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups pineapple (small chunks)
  • 1 15-ounce can chickpeas (or beans of choice (drained and rinsed))
  • 1 medium-sized carrot (diced)
  • 1 small eggplant ((cut into small cubes))
  • 1 small zucchini (diced)
  • 1/2 pepper (diced)
  • 1/2 big onion (diced)
  • 2-3 cloves garlic (minced)
  • 1 1/2 cups canned coconut milk ((regular or light))
  • 1 1/2 tbsp curry powder ((use less for a less spicy curry))
  • 1-2 tsp onion powder
  • 1 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp turmeric ((optional))
  • 1/4 tsp cayenne pepper ((optional))
  • 1-2 tsp cornstarch (or tapioca flour (to thicken))
  • salt and pepper (to taste)
  • cooked rice of choice ((I prefer Basmati or Jasmine rice))
  • coriander (for serving)

Instruction

  • Chop the veggies + onion and put everything in a large pan or pot with a little water (or use oil, if not oil-free) and fry on medium heat for about 8-9 minutes. Add the garlic and fry for a further minute. Stir frequently.
  • Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks.
  • Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry). You can also add 1-2 tsp of cornstarch (mix it with some coconut milk before you add it) to make the curry sauce even thicker.
  • Serve the curry with cooked rice of choice, potatoes, or naan bread. Garnish with fresh coriander. Enjoy!